Product Description

All cookie cutters are manufactured by a Premium 3d printer. They are made out of BPA FREE Plastic. Handwash only, please.

The cookie cutters are pink, but the color can be made to order.

The 3 inches size is pictured. The other sizes are the same proportions.

All cookie cutter sets will be shipped via the US Post Office.

For the most detail in the cookies, its highly important to keep the cookie dough thin. 1/4 inches is best, the thinner the cookie, the less time it takes to bake and spread. getting rid of the baking powder will help eliminate the rise in the cookies and help eliminate loss of detail and spreading. When mixing the sugar and butter in the beginning stages of the recipe known as creaming, it is very important to not mix it for too long as overmixing will cause excess air to be incorporated.

When utilizing the stamp, please make sure to use the stamp before the cookie cutter. This will make for the best detail in the cookie after baked.

A complete page of helpful tips and instructions comes with every purchase.

We design cutters and stamps because this helps you to change the thickness of the cookie dough the way you want, and provides you better control of the stamper (Makes for better detail in the final cookie).

Here are some more detailed tips and tricks on reducing cookie spreading and minimizing loss of detail with the Kermit the Frog Cookie Cutter.

1. Baking Powder:

Whichever recipe your using, do not use baking powder in the dough. I used to take it out only for more detailed cookies, but I remove it now everytime.

2. Chill the Dough:

after one has prepared the cookie batter and not agitating it at a minimum of 60 minutes, Using the Kermit the Frog Cookie Cutter, cut your cookie shapes out and shove them in the refridgerator at a minimum of 60 minutes before baking. In regards to rolling again left over dough â I have noticed that the very first batch of dough which has not been been used multiple time, spreads the least. Im wondering if it has something to do with the gluten in the flour being overworked.

3. Baking Sheets:

It may be that I simply like my shiny, new baking sheets, but it seems to me that baking a cookie on substantial parchment paper seem to spread less than on a thin one.

4. Incorporating Too Much Air:

Cautious one should be in mixing the sugar and butter excessively (Usually the first step of making the dough called creaming). excessively mixing the sugar and butter will cause too much air to be incorporated. I usually mix mine just until the ingredients come together.

5. Correct Measurements:

Making cookies is akin to a scientific disciplineâ¦ In case ones measuring is not right it can change the whole recipe when making use of the Kermit the Frog Cookie Cutter. Take for instance, too much sugar will affect the cookie batter. Canesugar(sugar) turns into a puddle when heated and more liquid increases loss of detail. You must have some canesugar(sugar) after all, cookies are the topic of discussion.

6. Oven Temperature:

Check to make sure your oven actually is in the correct degrees fahrenheit by using a thermometer suitable for ovens. In the case ones oven is not high enough in temperature, the finished baked goods do not quickly enough bake, and the cookies lose more detail. Also opening your oven up to peek on the stage of baking the cookies are in, will cause a loss of temperature and affect cookie spreadage.

7. Cookie Thickness:

How thick are your cookies? More substantial they are, it takes lengthier amounts of time to assist the baked goods in baking, and the greater amount of time to lose detail. Mine vary depending on how thick I feel like making them, but in general, they are about quarter inch thick. If you would like a thicker cookie, try raising the temperature of ones baking appliance a few degrees to bake them. Each oven and recipe are not the same, so try out different settings to find out the ideal combination.

8. Parchment Paper:

Cover your baking sheet with parchment paper or a silpat instead of greasing your pan with any type of oil/fat. Baked goods appear like they spread out more when resting on a greasy surface.

9. Butter:

Speaking of liquid, the amount of water in the butter purchase will affect issues of cookie spread. As to finding out which products have minimal H20, I only try out competing butters to see what works best. I have not seen information on the butter making mention of h20 content. Generally, I have found that less expensive butter is, more water there seems to be. Shall not speak of shortening or other types of fat (apologies!), as I do not bake cookies with any other fat than butter.